Preparation
Transfer onion, tomato, ginger, green chillies into a nice bowl. Pour yogurt into this. Add salt and mix well. Garnish with coriander or curry leaves. This is an excellent salad which you can use as a side dish. Very good with eating non-veg curries of biryani or pulav.

Preparation of coconut milk
Transfer the grated coconut into mixer grinder and grind it for 1 min. Sprinkle little bit of hot water to get that thick gravy. Keep this aside. Now add more water into the grated coconut and grind it for 2-3 mins. Prepare one cup of coconut milk from that.

Heat the kadhai or pan and pour oil. Add chopped onion and fry it till golden brown. Add sliced potatoes, green chilies, ginger and salt. Pour coconut milk into this. Cook in low flame for about 10-15 mins. Now sprinkle black pepper powder and stir well. Cook for 2 mins. When the gravy is getting thick add the thick coconut milk and cardamom powder into this and stir well.

Preparation(Note: this is an optional method) Boil the arhar dal with ¼ tsp of turmeric powder in a pressure cooker. Keep aside.

Cut the padwal into small pieces and keep aside. Put grated coconut, turmeric powder, chili powder, cumin seeds, salt and small onions into a mixer grinder and make a good paste. Now pour oil and heat the pan or kadhai. Add the masala and stir well. Add boiled arhar dal and padwal. Stir for 2-3 mins. Add salt if required. Add water and stir well. Cook for 20 – 25 mins.